Name: Single Serve Chocolate Chip Cookie (No Egg)
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 20 g butter, room temperature (1 tbsp + 1 tsp); 15 g brown sugar (1 tbsp + 1 tsp); 10 g granulated sugar (2 tsp); 1 tbsp double cream or heavy cream; 1/4 tsp vanilla extract; 40 g plain flour or all-purpose flour (1/3 cup); 1/8 tsp baking soda; Pinch of salt; 30 g chopped dark chocolate or chocolate chips (2 tbsp + 2 tsp)

Why You’ll Love This Recipe

I love this recipe because it is perfect for satisfying cookie cravings in just one serving. The texture stays soft in the center with slightly crisp edges, and the dark chocolate melts beautifully into the dough. I also like that it uses simple ingredients and requires no eggs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 g butter, room temperature
15 g brown sugar
10 g granulated sugar
1 tablespoon double cream or heavy cream
1/4 teaspoon vanilla extract
40 g plain flour or all-purpose flour
1/8 teaspoon baking soda
Pinch of salt
30 g chopped dark chocolate or chocolate chips

Directions

I add the butter, brown sugar, and granulated sugar to a bowl and mix them together until the texture becomes soft and creamy.

Next, I stir in the heavy cream and vanilla extract until fully combined.

I add the flour, baking soda, and salt, then gently mix everything together until a cookie dough forms.

I fold in the chopped dark chocolate or chocolate chips so the chocolate distributes evenly throughout the dough.

I place the dough in the refrigerator and let it chill for at least 30 minutes.

About 10 to 15 minutes before baking, I preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

I place the chilled cookie dough onto the baking tray and press a few extra chocolate pieces on top.

I bake the cookie for 15 to 18 minutes until the edges look lightly golden and the center still appears slightly soft.

After baking, I let the cookie cool on the tray for 10 to 15 minutes so it firms up while staying chewy in the middle.

I enjoy it warm with a cold glass of milk.

Servings and timing

This recipe makes 1 large cookie.

Preparation time: 5 minutes
Cooking time: 15 minutes
Inactive time: 30 minutes
Total time: 50 minutes

Variations

I sometimes add chopped nuts like walnuts or pecans for crunch. For extra flavor, I like mixing in cinnamon or espresso powder. I can also use milk chocolate, white chocolate, or even peanut butter chips instead of dark chocolate.

storage/reheating

I store leftover cookie pieces in an airtight container at room temperature for up to 2 days.

To reheat, I warm the cookie in the microwave for a few seconds so the chocolate becomes soft and melty again.

I can also freeze the unbaked cookie dough and bake it later whenever cravings strike.

FAQs

Can I skip chilling the dough?

I find that chilling helps improve the texture and prevents the cookie from spreading too much while baking.

Why is my cookie too hard?

The cookie may have baked too long. I remove it when the center still looks slightly soft because it firms up as it cools.

Can I make two smaller cookies instead?

Yes, I can divide the dough into two smaller cookies and reduce the baking time slightly.

What type of chocolate works best?

I love using dark chocolate because it balances the sweetness, but any chocolate works well.

Can I make this recipe dairy-free?

Yes, I can use dairy-free butter, plant-based cream, and dairy-free chocolate chips.

Conclusion

This single serve chocolate chip cookie is one of my favorite quick desserts because it is warm, gooey, and incredibly comforting. I love how easy it is to make a fresh homemade cookie whenever I want a sweet treat without baking an entire batch.